always use defrost when reheating food in the microwave to retain moisture 
get a knife sharpener, a cheap one will do 
don't be afraid of soaping cast iron. just apply another layer of oil and bake for a half hour. not really needed when fully seasoned 
setting your fridge to extra cold will make your food last much longer 
keeping the heat on medium prevents sticking for cast iron and stainless steel. clean up with steel wool and/or flat metal spatula. can also be used to scrape fond as you cook 
nutmeg + microplane 
you can make ice cubes out of lemon juice or milk 
boiling water in a pan is much faster than a traditional kettle 
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Freeze your vegetable and herb scraps (except for broccoli and cauliflower and leafy greens and potatoes and cilantro) and freeze them and when you get enough you can make a quick, tasty stock.
If you buy a big bunch of parsley and cilantro and have a lot left after, clean, dry and remove the stalks of and roll the leaves into a cigar shape in a baggie. Freeze and when you need chopped parsley or cilantro take out the cigar and cut what you need. Obviously doesn't work for recipes where you want big, fresh, leafy pieces like in a salad but good if you were going to cook it anyway and it is also easier to chop when frozen in a bunch.
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Freeze your chili, you can then microplane it if you just want a tiny bit of "topping" of a dish.
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